I would say the Caputo 00 pizzeria flour, based on my experience after trying out most of the 00 flours available in the U.S. It is usually found in the 25 kilo size, or 55 pounds. PennMac sells it although you won't find it on their website (pennmac.com). If you call PennMac (1-800-223-5928 or 412-471-5928), ask for Rose and tell her you are a member of our forum. You might get a good price. Another source for the Caputo 00 pizzeria flour is chefswarehouse.com. You might want to compare the final shipped prices at both PennMac and chefswarehouse to see which offers the better deal.

The storage will depend to a great degree on how long it will take you to get through that much flour. Most white flours will keep for about a year if kept in a cool, dark place. If you don't think you will be able to use all the flour by that time, then it may be best to break up the flour into smaller packages and freeze them. If you do that, you may want to freeze all the packages, just in case there are any unhatched eggs of little critters in the flour. The freezing will take care of that problem.

I think 6 month max for the flour i have a few friends that also like pizzamaking so it should go fast

I payed something like 35 bucks and i put the shipping on my UPS account so I dont really know .If you give me your zip i can get you a shipping quote on my computerI tried to find a dealer in my area but they all have min orders of 200$ +

1 MORE THING HOW DO I STORE 55 LBS? 5 GALLON BUCKET? ANY TIPS WOULD HELP A BUNCH

Wombat,

I store my flour in Cambro brand round food storage containers (poly) with snap-on lids. These containers are NSF (National Sanitation Foundation) approved and are widely used in the food service industry. Check your local restaurant supply house or find a supplier online such as www.dvorsons.com. They are also available for twice the price at www.bakerscatalogue.com.